How to Caramelize Onions
Updated Aug 31, 2025
Learn how to make caramelized onions with my simple technique and step-by-step tutorial using onions and oil - great on burgers or pizza!
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
Caramelized Onions = So Much Flavor!
Let me teach you how to caramelize onions! They are that silky, sweet, and savory ingredient that adds so much deliciousness in dishes like turkey burgers and bbq chicken pizza. All you need are onions, oil, and some time in the kitchen.
Happy Cooking!
– Yumna
Caramelized Onion Ingredients
- Onions: Yellow or Vidalia onions are very sweet so they caramelize well. You can also use red onion, if you prefer.
- Oil: A lot of recipes use butter, but I like the results better with a neutral high heat oil.
How to Caramelize Onions
How to Caramelize Onions
Learn how to caramelize onions with this easy tutorial. Slowly cooked onions turn soft, sweet, and golden – great on burgers, pizza, pasta, and more!
Ingredients
- 3 yellow onions peeled and halved
- 4 tablespoons oil vegetable or canola
Instructions
- Slice each onion into half moons. Separate the slices.
- Heat a large pan with low sides on medium high heat. Add the oil in the pan, and when there is a wisp of smoke, carefully add the onions to the pan.
- Stir periodically, for 10 minutes, allowing them to color and let the pan regain heat before stirring again
- Reduce heat to medium low and continue to cook, stirring frequently for about 10 minutes.
- Reduce heat to low and continue to cook until evenly caramelized, about 15 more minutes.
- Turn off the heat and spread the onions out in the pan and allow to cool. They should be a rich brown and soft, but not mushy.
Notes
Storage: Store any leftovers in an airtight container. They will last up to four days in the fridge. To freeze, portion the cooled onions into ice cube trays or muffin tins, then freeze solid. Unmold, then store in an airtight bag in the freezer.
Nutrition
Calories: 77kcal, Carbohydrates: 4g, Protein: 0.5g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 2g, Trans Fat: 0.05g, Sodium: 2mg, Potassium: 60mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1IU, Vitamin C: 3mg, Calcium: 9mg, Iron: 0.1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Use a wide skillet not a saucepan: When the onions are piled up in a small saucepan, they don’t have enough space to all brown evenly. Plus, it doesn’t allow the water to evaporate which is key for browning.
- Use a light colored pan if you can. This is optional but I found that a light colored pan is best so you can see the true color of the onions as they cook especially if any of them start to burn accidentally towards the end of cooking.
- Adjust the heat and keep water nearby. Caramelizing onions are not something you want to walk away from. Stay by the stove and keep a close eye on the pan. If they are browning too fast, adjust the heat as needed. If you want to slow the browning down a bit, you can also add a splash of water. It will help deglaze the pan, too!
- Allow the onions to cool in the pan if possible. This creates a steam that helps release the goodies stuck to the bottom and also help achieve a better color in the end.
- Salt to taste. You do not need to add salt, but a pinch will help break down the onions and make them release moisture and add some flavor.
Recipes to Make with Caramelized Onions
- Anything French Onion: French Onion Dip, French Onion Soup
- Topping for Lebanese recipes: Lebanese Mujadara, Dandelion Greens
- Topping for Burgers or Sandwiches: Beef Burger, Turkey Burgers, Quinoa Burger, BBQ Chicken Sandwich
